Showcase tropical produce ingredients all summer long.
- SALSAS: Skip the tomato-based salsas and offer sweet and spicy versions made with pineapple, gold kiwifruits, kumquats, avocados, and honeydew melons—all accented with fiery chiles, fresh lime juice, and plenty of cilantro.
- BRUNCH: Pile breakfast favorites like pancakes, waffles, warm cereals, and French toast with caramelized bananas, mashed blackberries, and finely diced cantaloupe melons.
- DRINK: Give patrons a vacation in a glass with exotic flavors and textures, including passion fruit pulp, lychees, baby kiwifruit, horned melons, and watermelon purée.
- KEBAB: Infuse tropical flavors into skewered meats and vegetables through citrus, coconut milk, or cilantro marinades. Serve alongside fruity sauces made with mangoes, raspberries, and mamey sapotes.
- BOWL: Whether the base is acai, sweet rice, or oatmeal, toppers like blueberries, dragon fruit, papaya, and guava add texture, color, and nutrients.
- DESSERTS: Think coconut custards, pandan crêpes, and piña colada cheesecakes topped or filled with vibrant strawberries, passion fruit, star fruits, and pink grapefruits.
